Friday, August 10, 2012

Eggplant Feta Tart

I seriously cannot get enough of these tarts. I might be addicted to puff pastry... This is another great combination of flavors.

You will need:

1 puff pastry sheet

1 eggplant

4 ounces crumbled feta

Olive oil for frying

Pull the puff pastry out of the freezer and allow it to thaw. Preheat your oven to 400 degrees. Meanwhile, you will need to precook the eggplant so that it can be tender enough in the tart. I peeled part of the skin off of my eggplant and then sliced it into coins. Don't worry if your eggplant has lots of little seeds in it- they're edible!

Fry the eggplant over medium heat. Make sure the olive oil is very hot before putting the eggplant into the pan. Also, be sure to go light on the oil- eggplant will soak it up like a sponge.

Cook the eggplant until it is very tender and golden brown.

Score and poke your pastry sheet and pre-bake according to the package directions. Then, top with the cheese and eggplant, bake for another 12-15 minutes until the pastry is golden brown. Slice, serve, and enjoy!

WHAT I'M READING

I started this blog as a way for friends and family to keep in touch while I traveled abroad. Now, I hope it gives you ideas to try for crafts, food, home, and garden. I love to dabble, and I try not to buy when I can DIY!